www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| 24 hour chicken fiesta salad
by Londa Somers serves: 4 No ratings Rating Details Rate this recipe Printable View Print Index Cards I think the dressing is what makes this salad so good. You can vary the salad ingredients to your personal preferences. Ingredients: 4 cups torn iceberg lettuce 1/2 cup shredded Monterey Jack cheese (with peppers) 1 8oz can black beans 1 1/2 cups cooked chicken 2 small tomatoes 1/2 small jicama, cut into bite sized strips 1/2 cup sliced, pitted ripe olives 3/4 cup slightly crushed tortilla chips 1 small avocado 1/4 cup mayonaise 2 Tbsp. chopped canned green chili peppers 2 Tbsp. lemon juice 1 Tbsp. honey 1/2 tsp. chili powder 1/4 tsp. salt 1 clove garlic Directions: Layer first seven ingredients in a bowl. In a food processor combine the next 8 ingredients until smooth. Spread the avocado dressing over the salad, sealing to the edge of the bowl. Cover salad and chill for 4-24 hours. To serve, toss lightly and sprinkle with tortilla chips. Categories: Main Dishes Poultry Salads Spring/Summer |
|||||
| Ingredients: | |||||
| Directions: | |||||